Thursday, November 10, 2011

Pork and Tomatillo Stew

I wasn't certain whether to post this recipe or not. I loved this sauce and the meat, but found myself wishing it wasn't a stew. I could've done without the black beans and I think I would've been much happier to just shred the pork and stick it in some tacos. Maybe even some flautas? With all of that said, the flavour was too good not to share. How you serve it is up to you!

One year ago: Black Bean Pumpkin Soup
Two years ago: Creamy Carrot Soup

Pork and Tomatillo Stew (from Gourmet Today)

900g boneless pork shoulder, trimmed and cut into 1 1/2" cubes
salt and pepper
1/4 cup vegetable oil
8 large cloves garlic
1 bottle lager beer (I used fin du monde instead)
1 1/2 cups fresh orange juice
450g tomatillos, husked, rinsed, and quartered
1 28oz can whole tomatoes in juice, drained, and chopped (I used fresh)
2 large onions, coarsely chopped
1 bunch fresh cilantro, chopped
2 jalapeno chiles, chopped
1 can black beans, rinsed and drained (or 2 cups cooked dried beans)
2 tbsp lime juice (optional)
1 8 ounce container sour cream (optional)
white rice (optional)

1. Pat pork dry and season with 1 tsp salt and 1/2 tsp pepper.
2. Heat oil in a 6 or 8 quart heavy pot over moderately high heat. Add garlic and cook, stirring until golden, about 2 minutes.
3. Add pork in batches and cook until browned on all sides. Transfer to a bowl.
4. In a 5 or 6 quart pot, combine beer, orange juice, tomatillos, and tomatoes and bring to a boil. Reduce heat and simmer until soft, 20 minutes. Remove from heat.
5. When pork is browned, pour off all but 1 tbsp oil from large pot. Add onion and cook until soft, about 8 minutes.
6. Add tomatillo mixture, pork, cilantro, jalapenos, 1 tsp salt, and 1/2 tsp pepper to onion and cook, scraping brown bits until well combined.
7. Bring to a boil, reduce heat, and simmer partially covered, stirring occasionally until meat is tender, about 2 hours.
8. Season stew. Add black beans and simmer uncovered, stirring occasionally, for 10 minutes.
9. Stir lime juice into sour cream. Serve stew with rice and sour cream on the side.

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